andymi86
Well-Known Member
There seems to be a lot of different ways to make a Berliner Weisse. I have a lacto starter going (1C crushed grain and 1C 100F water) and plan on brewing next weekend if the starter comes out OK. Im still trying to decide how I should pitch everything. Here are all of the options I have found.
1) Pitch Lacto First
Pros: More sourness more quickly
Cons: Can't oxygenate wort for yeast, pitching yeast into a low pH environment
2) Pitch at the same time
Pros: Most simple
Cons: Oxygen might upset the lacto
3) Pitch Lacto after yeast
Pros: Yeast will consume oxygen and get a healthy start
Cons: Might take a while to sour if at all
4) Pitch Lacto and yeast in seperate carboys, blend later
Pros: Each get pitched into an ideal environment
Cons: ???
Im cleaning toward option 4. Pitch the lacto at about 100F with no oxygen, maybe even purge the carboy with CO2 if I can borrow some. Pitch the yeast with oxygen at normal temps. After temps have stabilized blend the two.
Thoughts?
1) Pitch Lacto First
Pros: More sourness more quickly
Cons: Can't oxygenate wort for yeast, pitching yeast into a low pH environment
2) Pitch at the same time
Pros: Most simple
Cons: Oxygen might upset the lacto
3) Pitch Lacto after yeast
Pros: Yeast will consume oxygen and get a healthy start
Cons: Might take a while to sour if at all
4) Pitch Lacto and yeast in seperate carboys, blend later
Pros: Each get pitched into an ideal environment
Cons: ???
Im cleaning toward option 4. Pitch the lacto at about 100F with no oxygen, maybe even purge the carboy with CO2 if I can borrow some. Pitch the yeast with oxygen at normal temps. After temps have stabilized blend the two.
Thoughts?